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Ingredients
For The Poached Haddock:
- 300ml milk
- 1 onion, finely sliced
- 1 bay leaf
- 4 x 100g (4oz) natural smoked haddock fillets, pin-boned
For The Risotto:
- 1 tbsp rapeseed oil
- 10g Butter
- 1 large shallot, finely diced
- 1 tsp ground turmeric
- 1 tsp mild curry powder
- 1 clove of garlic, crushed
- 1 leak, washed and thinly sliced
- 225g/8oz risotto rice (Arborio)
- 120ml white wine
- 2 pt. fish stock (or vegetable stock)
- Flaked poached natural smoked haddock
- Reserved poaching haddock milk
- 50g Parmesan cheese, grated
- 1 tsp flat leaf parsley, finely chopped
- 1 tsp chives, finely chopped
Method
For The Poached Haddock:
- Pour the milk into a large frying pan and add the sliced onion and bay leaf.
- Bring to a simmer over a medium heat, then carefully place the haddock into the milk, skin side down.
- Simmer for 2 minutes, then turn over and simmer for another 2 minutes, until the smoked haddock is just cooked through and tender.
- Lift the haddock out of the milk onto a plate & carefully remove and discard the skin
- Strain the poaching milk through a sieve into a jug to remove the onion and bay leaf.
- Once the haddock has cooled a little, gently flake the haddock into pieces and set aside
For The Risotto:
- Heat the oil and butter in a large frying pan and fry the shallot, turmeric, curry powder, garlic, leeks over a low heat for 1-2 minutes until softened but not coloured.
- Meanwhile, add the rice to the vegetables and stir for 1 minute until the grains are coated in the oil, butter and vegetables.
- Deglaze the pan with the white wine. Bring to the boil and allow to reduce to a simmer.
- Slowly add the fish stock to the rice in stages, stirring continuously until it has been absorbed and the rice grains are cooked (approx. 15-18 minutes).
- Once the risotto is cooked, add in the flaked smoked haddock & a little of the reserved poaching milk, parmesan and mix to combine.
- Add in the herbs and stir through. Season with salt and pepper if required but be careful as the haddock can be salty.